Don’t let the word “healthy” scare you. This potato casserole is gooood! Did I mention, they’re also healthy?
Although I can crank out a pretty mean cheesy potato casserole, it didn’t exactly qualify as healthy eating. Was it possible to reduce the fat without sacrificing flavor? I thought there might be a chance. As I began to rewrite my recipe, I happened to run into a website that had exactly what I was looking for.
Better Homes and Gardens has a website called Heart-Healthy Living. It really gets serious about all things heart healthy, including… a healthy cheesy potato casserole recipe! Was I apprehensive? Of course I was. My style of cooking seems to conflict with words such as healthy, low-cal, reduced-fat and light. Yet, since I can devour a pan of these potatoes all by myself in one sitting, I was willing to give them a try; if nothing more than for self preservation.
I played along and made this recipe as per their instructions. I’ll make my personal adjustments next time. The only change I made was, of course…I cooked it on the grill. I tell you, people, they were great! Plus, because they are healthy, I may be able to sneak my bacon back into the recipe. I also missed my diced jalapeños.
- 1 10 ounce can reduced-fat and reduced-sodium condensed cream of chicken soup
- 1 cup shredded reduced-fat sharp cheddar cheese (4 ounces)
- 1/2 cup fat-free milk
- 1/2 cup light dairy sour cream
- 1/2 cup finely chopped onion or 2 tablespoons dried minced onion
- 1/2 teaspoon ground black pepper
- 1 30-32 ounce package frozen shredded or diced hash brown potatoes, thawed
- 1/2 cup crushed cornflakes or crushed wheat cereal flakes
- Prepare a medium fire for indirect grilling. (about 350°F or 177°C)
- Lightly grease a 10-inch cast iron skillet or a 11-inch x 7-inch disposable aluminum pan and set aside.
- In a large bowl, combine soup, cheese, milk, sour cream, onion and pepper and blend well. Stir in potatoes.
- Spread mixture evenly in the prepared skillet or aluminum pan and cover tightly with aluminum foil.
- Place on grill opposite the fire. Cover grill and allow to cook for 45 minutes.
- Remove foil and stir potatoes. Sprinkle with cornflakes. Leave pan uncovered, but replace grill cover. Cook another 20 to 25 minutes until heated through and bubbly.
- Remove from grill and let stand for 10 minutes before serving.